Home Cooking


looking for input on healthy meal eaten at Swiss home


Home Cooking 6

looking for input on healthy meal eaten at Swiss home

JenniferG | May 24, 2006 06:03 PM

My husband and I were treated to a lovely lunch last weekend at a colleague's house outside of Zurich. He was Swiss and she had been born and raised in Ghana. Both had some restaurante experience. The couple made very healthy dishes, and I'm hoping for some insight and feedback from the experts out there. She said she uses very, very little oil in her cooking and keeps the ingredients pretty simple with clean flavors. I'm looking for any feedback as I attempt to re-create some of these dishes. Anything you think doesn't sound right or if something (onion? garlic?) should be added.

Kohlrabi vinaigrette: I've only ever had cooked kohlrabi, but this was raw, cut into angel-hair-like strands. Has anyone used kohlrabi as a raw salad ingredient? Any tricks? (Anyone familiar with this type of vegetable cutter for creating thin strands? I'm looking for a source.) The vinaigrette was classic--vinegar, mustard, olive oil, S/P.

Cucumber in coconut milk: Again the same cutter was used, but this time the cucumber was slightly cooked and dressed minimally with coconut milk and I assume salt and pepper. I'm not familiar with cooking cucumber, and I imagine in this form it would be a pretty quick saute or steam. I would think I'd have to watch out for over-cooking.

Pureed fennel and broth: She then served two small cups. One contained pureed fennel with a few black sesame seeds on top. I asked her how it was prepared, and she said she only added salt and pepper. It was fabulous. I'm assuming she either used a wand mixer or a food mill, but I'm not sure. The other cup contained the cooking liquid from the fennel. It was very flavorful, but she again said there was nothing added. So I'm assumning water, salt, and pepper. She did add a drop of white port (?) to each cup before serving.

No-sugar sorbets: We had three sorbets without any additional sugar--mandarin, lychee, and melon. I would think that you either puree or juice the fruit and then freeze it as you would a sorbet. Does anyone have experience doing no-sugar sorbets?

If you are curious, the other courses (all very small but just so many) of the meal:

Lake trout with the kohlrabi salad
Salad of asparagus and tomatoes
Slow baked chicken thighs with coconut-milk cucumber
Lamb chops with fat white asparagus with a purple carrot puree sauce and parley coulis
Cheese course with raw cashews and marinated asparagus (they tasted sweet to me)
Three sugar-free sorbets (mandarin, lychee, and melon) over thinly sliced nectarines and strawberries

Thanks for any help or thoughts,

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